BACTERIA AND ICE 



THE fate of bacteria when frozen excited the 

 curiosity of investigators already in the 

 early years of bacteriology, for in 1871 we find 

 Burdon Sanderson recording the fact that water 

 which he had obtained from the purest ice con- 

 tained microzymes, or, as we now prefer to call 

 them, micro-organisms. 



It is quite possible that at the time this an- 

 nouncement was made it may have been received 

 with some scepticism, for it was undoubtedly diffi- 

 cult to believe that such minute and primitive 

 forms of vegetable life, seemingly so scantily 

 equipped for the struggle for existence, should be 

 able to withstand conditions to which vegetable 

 life in more exalted circles so frequently and 

 lamentably succumbs. 



The tormented agriculturist realises only too 

 well what havoc is followed by a return in May to 

 that season 



" When icicles hang by the wall, 



And Dick the shepherd blows his nail 

 And Tom bears logs into the hall, 

 And milk comes frozen home in pail." 

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